Curried Pumpkin (Edit recipe)

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Here's a delicious and simple savory pumpkin recipe to pair with your Whole30 lunch or dinner. The natural sweetness of the pumpkin and the tart lemon along with a touch of the chili powder create a beautiful flavor profile!

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PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 4

Ingredients

2 lb Sugar Pumpkin, Can substitute with Butternut Squash
1 tsp Whole Cumin Seed
1 tsp Kashmiri Chili Powder
0.5 tsp ground Ginger
3 Tbsp Lemon Juice
1 tsp Salt
2 Tbsp Avocado Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop pumpkin into large chunks
Heat oil on medium heat in a large flat pan and add cumin seeds
Once the seeds bloom, add the pumpkin and let it brown slightly on all sides for 5 minutes
Now add the chili powder, ginger powder and salt. Give it a good mix
Add a cup of water, cover the pan and let the pumpkin cook for about 10-15 minutes till it has softened. You want the chunks to retain their shape and not get mushy, so be careful to not overcook
Take off the lid and add juice of half a lemon
Garnish with cilantro!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	7 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	538 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.